French-Style Rice Salad with Tuna and Vegetables Recipe
This is a popular rice salad in France, often taken on picnics or served at summer garden parties. It’s filling, colorful, and travels well in a lunchbox. The flavors are a bit like a pasta salad, but the rice makes it feel lighter.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- long-grain rice dry, before cooking - 200 g
- tuna in brine weight after draining - 160 g
- red bell pepper medium - 1 piece
- fresh cucumber long - 0.5 pieces
- canned sweetcorn drained - 150 g
- black olives pitted, sliced - 40 g
- chives chopped - 2 tablespoons
- olive oil - 3 tablespoons
- white wine vinegar - 1.5 tablespoons
- Dijon mustard - 1 teaspoon
- salt to taste
- black pepper to taste
Main Ingredient:
rice
Preparation
- Cook the rice in salted water according to the package instructions, until soft but not mushy. Drain, briefly rinse under cold water, and set aside to cool completely.
- Deseed the bell pepper and cut it into small cubes. Wash the cucumber; if the skin is thick, you can peel it, then dice it into cubes similar in size to the pepper.
- Drain the tuna and flake it into smaller pieces with a fork.
- In a large bowl, combine the cooled rice, bell pepper, cucumber, sweetcorn, olives, and tuna.
- In a small bowl, make the dressing: whisk together the olive oil, wine vinegar, mustard, a pinch of salt, and pepper until smooth and slightly thickened.
- Pour the dressing over the salad and mix thoroughly so the rice and vegetables are evenly coated.
- Add the chopped chives and gently mix again. Taste and adjust the seasoning with more salt and pepper if needed.
- Refrigerate the salad for at least 20–30 minutes so the flavors can meld. Serve chilled.
Storage
In fridge:
3 days
Freezing:
No
Sałatka dobrze przechowuje się w lodówce w szczelnym pojemniku. Przed podaniem zamieszaj, bo sos może opaść na dno.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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